Balsamic Meat Loaf with Garlicky Beans and Greens

Say goodbye to bland meatloaf with this easy meal that brings balsamic vinegar into the mix.

Total Time: 0:40

Prep: 0:20

Level:
Easy

Serves:
4

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Ingredients

¼ c. ketchup

2 tbsp. ketchup

4 tbsp. balsamic vinegar

2 large eggs

Kosher salt and pepper

½ c. dry bread crumbs

6 clove garlic

1 c. chopped fresh flat-leaf parsley

1½ lb. lean ground beef

2 tbsp. olive oil

½ tsp. crushed red pepper flakes (optional)

1 can cannellini beans

1 bunch spinach

Directions

Heat oven to 375 degrees F. Line a rimmed baking sheet with foil. In a small bowl, whisk together 1/4 cup ketchup and 2 tablespoons vinegar; set aside.

In a large bowl, whisk together the eggs, remaining ketchup and vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper; stir in the bread crumbs. Mix in the chopped garlic and parsley. Add the beef and mix just until incorporated.

Divide the mixture into four portions, transfer to the prepared baking sheet and shape into 4 1/2- by 3-inch loaves. Bake for 15 minutes. Brush with the ketchup-vinegar mixture and bake until the internal temperature reaches 150 degrees F, 5 to 10 minutes more. Let rest for 5 minutes before slicing.

While the meat loaves rest, heat the oil in a large skillet over medium heat. Add the sliced garlic and red pepper (if using) and cook, stirring, until golden brown, 2 minutes. Add the beans and 1/4 cup water and cook until heated through, about 3 minutes. Add the spinach, season with 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing, until beginning to wilt, 1 to 2 minutes. Serve with the meat loaves.

Tips & Techniques

Make It Ahead: Divide the meat mixture among 4 pieces of foil and shape into loaves. Freeze in a resealable bag for up to 3 months. Thaw in refrigerator overnight. Place the loaves on a foil-lined baking sheet and bake and glaze as directed.